I feel like christmas 2022 is time for biscuits to have their daY. THEY’RE ALL OVER MY SOCIAL MEDIA AND being requested left, right and centre. So after the cardamom shortbread, i thought it was only right to share this recipe for cinnamon stars too.

they’re chewy yet soft and really satisfying to eat. using true ceylon cinnamon (as opposed to grounds cassia bark which is what most ground cinnamon is) is a real winner if you can get hold of it. over in the links section you’ll find realfoodsource which is my go to to order dry goods and they do large quantities of true cinnamon at very reasonable prices!

CINNAMON STARS

Makes about 40 biscuits

Ingredients

4 egg whites

500g icing sugar

30g ground cinnamon

1 1/2 TBSP lemon juice

550g ground almonds

Method

1. In a large bowl OR IN A STAND MIXER, whisk the egg whites to stiff peaks then add the icing sugar and whisk again to incorporate. Keep aside 5-6 TBSP of this mixture for the icing (cover it or it will go crusty).

2. Add the rest of the ingredients to the remaining egg white mixture - you should have a sticky, wet dough. Wrap the dough in cling film and rest in the fridge for 3-

   4 hours minimum (overnight always good if you have the time).

3. Line 2-3 baking sheets with baking parchment. Once rested, roll out the dough to 5-6mm thick, and cut out using a star cutter. Allow to dry slightly for 5-10 minutes on the lined baking sheets (to lose their immediate stickiness).

4. now, Paint or spread on a layer 1-2mm thick of the reserved egg white icing and leave to dry slightly again, for 20-30 mins. meanwhile, Preheat the oven to 150°C.

5. Bake the biscuits for 12-15 minutes until set and starting to colour lightly at the edges. Cool fully before eating or storing.

These keep well in an airtight container for at least a week, up to 2.